Gimme your Crock Pot recipes

The Something Awful Forums > Discussion > Goons with Spoons > Gimme your Crock Pot recipes

Keetron: Sep 26, 2008; Check out my enormous testicles in my TFLC log!

Yesterday I bought a Crock Pot and immediately started browsing GWS for a thread with recipes to toss in that thing and make yummy stuff. Either I am bad at searching these here forums or there is no recent one so here is the request for your favorite crock pot food.

Here are some pics of what I did to it myself based on my limited knowledge and some help from a friend who makes money cooking (he told me to add the thermometer).

Needed:
Half a pork shoulder
onions
sjalots
garlic
salt, pepper, thyme, peppercorns, bayleaf
some soup blocks

Recipe instructions:
Chop up unions, sjalots and garlic, rub thyme, salt and pepper on meat, add meat in pot, toss all ingredients in some amount you think is nice in crockpot, add water until meat is almost submerged. Set temp on low and thermometer to alert at 88, set time to 12h. Go on with your life until something beeps.

# ¿ Mar 24, 2016 10:54

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# ¿ May 14, 2024 08:12

Keetron: Sep 26, 2008; Check out my enormous testicles in my TFLC log!

I made enchilada chicken to fill enchilada's with.

Used this recipe from the internet:

code:

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1/3 cup chili powder
1/2 cup all-purpose flour
1 clove garlic
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste (optional)
4 skinless, boneless chicken breast halves


Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

However, being from Europe, there was no chili powder available here or I was being directed to chili-pepper powder and I had a feeling that in this quantity that would be a bad idea.
So I looked up chili powder recipes:

code:

    2 tablespoons paprika
    2 teaspoons oregano
    1 1&#8260;4 teaspoons cumin
    1 1&#8260;4 teaspoons garlic powder
    1 1&#8260;4 teaspoons cayenne pepper
    3&#8260;4 teaspoon onion powder

Wait a minute, that seems like it adds only some cayenne pepper and paprika, an onion and some more garlic.

So to make the sauce I tossed in a blender, until smooth:
two table spoons of paprika (powder, smoked (dont do this, use normal))
some oregano
a bunch of cumin, like 3 teaspoons
4 cloves of garlic
an onion in a few pieces
a pint of mushroom broth from cubes (out of chicken)
can of diced tomatoes
two large tablespoons of flour
some salt
some cayenne pepper and ground spanish pepper flakes and a few drops of tabasco, very yummy all.

Put in 9 chicken tits and then the sauce and stirred and then some 5 hours on low until the chicken fell apart. Shredded the chicken and put it back in the sauce. Next time will use normal paprika and two more so the final product isnt so sloshy and the chicken to sauce amount is more to my liking.

# ¿ May 12, 2016 13:43

Keetron: Sep 26, 2008; Check out my enormous testicles in my TFLC log!

My understanding was that the core should reach 88 degrees celcius for it to be done.

# ¿ Jul 10, 2016 11:47

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